Total Time
22mins
Prep 10 mins
Cook 12 mins

Tangy turkey from Cooking Light.

Ingredients Nutrition

Directions

  1. Place cutlets between 2 sheets of heavy duty plastic wrap, flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
  2. Dredge in flour, set aside.
  3. Heat 1 teaspoon oil in a large nonstick frypan over medium heat until hot.
  4. Add half of the cutlets, and cook 3 minutes on each side or until browned.
  5. Transfer cutlets to a serving platter, keep warm.
  6. Repeat procedure with remaining 1 teaspoon oil and cutlets.
  7. Sprinkle cutlets with salt, pepper and lemon juice.
  8. If desired, garnish with lemon slices and fresh sage sprigs.

Reviews

(9)
Most Helpful

Light and delicious. I mixed some dried sage into the flour instead of sprinkling fresh at the end. It was the only recipe for turkey cytlets that didn't call for any kind of broth/stock so thank you for that. Overall a wonderful part of a light spring meal.

Katanashrp April 03, 2012

These are a great low-fat and low calorie weeknight dinner. It was definitely delicious and very fast to prepare. Thanks for posting it.

CaliforniaJan February 27, 2009

I used Italian Shake and Bake instead of flour and skipped the salt. It turned out excellent! Thanks!

PBShakes March 20, 2008

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